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Found 111 items.
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1725PDF: 1130HTML: 187 -
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Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1708PDF - FULL TEXT IN ENG: 1062HTML: 1215 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1697PDF - FULL TEXT IN ENG: 696HTML: 203 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
1940PDF: 962HTML: 188 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
1685PDF - FULL TEXT IN ENG: 1285HTML: 255 -
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2018PDF: 1607HTML: 382 -
Evaluation of bovine beta casein polymorphism in two dairy farms located in northern Italy
2489PDF: 1431HTML: 363 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
1501PDF: 1092HTML: 587 -
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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1783PDF: 566HTML: 101 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1370PDF - FULL TEXT IN ENG: 1413 -
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Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
1438PDF: 79HTML: 7 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2064PDF: 1063HTML: 357 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1790PDF: 909HTML: 177 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1829PDF: 874HTML: 267 -